Our Nesselrode pie (made by Petee's) was light yet substantial, with chestnut mousse, gobbets of whipped cream & a few cherries (said to be rum-soaked but I didn't taste any alcohol). It was popular in the 1940s to 60s in New York but I had never had it or known anyone who had. I don't exactly know why I even knew the name. Read the interesting history here.
There was a full Thanksgiving dinner of food, laughter & warmth leading up to the pie.